Pork Picadillo

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
4 (80%) 25 votes

pork-picadillo
Tender bits of pork cooked in a delicious cinnamon spiced sauce that is sure to be a new family favorite. It’s meant to be spooned onto tortillas an eaten as soft tacos but it has a stew like consistency. You be the judge, I don’t think there is any way you can go wrong with this dish.

You’ll need

3 lbs. pork shoulder, fat trimmed and cut into ¾ inch pieces. I used a pork loin this time
1 yellow onion, finely chopped
2 tbsp. each butter and oil ( for frying)
2 cloves garlic, minced
2 cans ( 8 oz each) tomato sauce
½ cup tomato based chili sauce
1 tsp ground cinnamon
1 ½ tsp salt
¼ teaspoon ground cumin
½ cup dried currants or raising (I’ve even used craisins) Can be omitted
3 Tbsp. brown sugar
3 Tbsp. red wine vinegar
Corn or flour tortillas, cheese, lime wedges, and avocado for serving

Heat 1 tbsp. each of the oil and butter in large 5-6 quart pan on medium high heat. Add onion and cook until soft. Remove onion with a slotted spoon and set aside. Add remaining oil and butter to pan.

pork-picadillo

Cook pork in butter and oil, half at a time, until browned.

Return all meat and onion to pan and onions and remaining ingredients.

Reduce heat, cover and simmer until meat is very tender, about an hour to an hour and a half, stirring occasionally. Add a little water if the sauce becomes too thick. You may serve at this point or cool and store in the refrigerator to reheat within a few days.

pork-picadillo

To reheat: In a covered casserole dish, heat at 350 for about 45-50 minutes or until hot.
This sauce has such a depth of flavor and is so simple to make.

pork-picadillo

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE

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